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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD409.3B | Food Processing and Storage Methods | Elective | 4 | 7 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | It is important to explain the importance of conservation techniques in maintaining quality of food, to inform students about effective and newly developed preservation techniques, and to determine the most appropriate containment practices for different foodstuffs. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Tayyibe Erten | | Learning Outcomes | | 1 | Know the composition and properties of food | | 2 | She/He knows how to treat food | | 3 | Learn the techniques that are effective in food preservation | | 4 | Know the most appropriate preservation method for food varieties |
| | Mode of Delivery | | Second Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Conservation techniques in maintaining quality of food, effective and newly developed preservation techniques, and appropriate containment practices for different foodstuffs. | | Weekly Detailed Course Contents | |
| 1 | Basics and Processes of Food Processing | | | | 2 | Basics and Processes of Food Processing | | | | 3 | Food processing methods | | | | 4 | Methods of food processing (cont.) | | | | 5 | Basics of Food Conservation, Biochemical, Rheological and Microbial Changes during Process and Shelf Life | | | | 6 | Basis of Food Conservation, Biochemical, Rheological and Microbial Changes during Process and Shelf Life (continued) | | | | 7 | Traditional Storage Techniques I | | | | 8 | MIDTERM EXAM | | | | 9 | Traditional Storage Techniques II | | | | 10 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | | | | 11 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | | | | 12 | Cold Process Storage Methods (Freezing, Lyophilization etc.) | | | | 13 | Storage Techniques Based on Packaging Methods (Active Packaging, Smart Packages, etc.) | | | | 14 | Modern Storage Techniques | | | | 15 | Ultraprocessed foods | | |
| | Recommended or Required Reading | | Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012.
Barbosa-Canovas,G.V.,Tapia,M.S.,Cano,M.P. Novel Food Processing Technologies, CRC Press,2005.
Food Procesing Technology. P.J.Fellows, CRC Press, 2010., 2nd Edition
Food Preservation. Ananya Gaur, Avustralya, Onlinegatha. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 2 | 28 | | Question-Answer | 14 | 1 | 14 | | Self Study | 14 | 1 | 14 | | Individual Study for Mid term Examination | 6 | 2 | 12 | | Individual Study for Final Examination | 14 | 2 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 1 | 2 | 3 | 1 | 4 | 3 | 4 | 2 | 3 | 3 | 1 | 3 | 5 | 4 | 2 | | LO2 | 1 | 2 | 2 | 1 | 4 | 4 | 3 | 1 | 1 | 1 | 1 | 3 | 4 | 2 | 2 | | LO3 | 1 | 3 | 3 | 2 | 4 | 4 | 3 | 1 | 2 | 1 | 1 | 3 | 3 | 2 | 1 | | LO4 | 1 | 4 | 3 | 2 | 5 | 4 | 4 | 2 | 3 | 3 | 2 | 4 | 4 | 3 | 1 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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